gemüse workshop am 11.Oktober.2026 dinkel With a high proportion of

With a high proportion of amazake

rice* (Piedmont)

Real mirin

He will also give you tips and tricks for the production

gemüse workshop am 11.Oktober.2026 dinkel With a high proportion ofThis workshop will be held in German. Fermenting vegetables with koji In Japan, koji is not only indispensable for the production of miso, soy sauce, sake and many other products, but also plays a crucial role in the fermentation of vegetables. Although vegetables can also be fermented with salt alone, fermentation is even safer, faster and more flavourful with miso, shoyu, shio koji, sagohachi, amazake or sake kasu all koji products. In this practice